| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Beef | 4 | Servings |
INGREDIENTS
| 1 | lb | Flank steak -Marinade— |
| 1 | cn | (14.5 oz) beef broth |
| 1/3 | c | Balsamic vinegar |
| 1/3 | c | Reduced sodium soy sauce |
| 1/2 | c | Finely chopped onion |
| 3 | Cloves garlic; finely chopped | |
| 3 | tb | Dijon-style mustard with horseradish |
| 1 | tb | Worcestershire sauce |
| 1 | Bay leaf | |
| 1 | ts | Dried basil |
| 1/2 | ts | Dried oregano |
| 1/2 | ts | Dried thyme |
| 1/2 | ts | Dried sage |
| 1/4 | ts | Freshly ground black pepper |
INSTRUCTIONS
Marinade: Combine all marinade ingredients in a sealable plastic food-storage bag. Seal and shake to mix. Place steak in bag. Seal, shake and mix. Place in refrigerator and let marinate 1 to 8 hours. Preheat broiler. Lift meat from marinade. Discard marinade. Place meat on broiler-pan rack. Broil steak, 5 to 6 inches from heat source, about 3 minutes per side (rare) or 4 minutes per side (medium). Remove meat to cutting board. Let stand 10 minutes. Thinly slice across grain on a diagonal. Recipe by: Richard Simmons' Farewell to Fat Cookbook Posted to MC-Recipe Digest V1 #689 by Crane Walden <cranew@foothill.net> on Jul 25, 1997
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